CN104366405B - A kind of sauerkraut slaughterhouse seasoning matter - Google Patents
A kind of sauerkraut slaughterhouse seasoning matter Download PDFInfo
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- CN104366405B CN104366405B CN201410585127.4A CN201410585127A CN104366405B CN 104366405 B CN104366405 B CN 104366405B CN 201410585127 A CN201410585127 A CN 201410585127A CN 104366405 B CN104366405 B CN 104366405B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides sauerkraut slaughterhouse seasoning matter, form primarily of main seasoning, sauerkraut material, salted fish material and flavoring.The sauerkraut slaughterhouse seasoning matter that the present invention makes has fresh aromatic strongly fragrant, and spicy salty delicate flavour is moderate, the feature of pure in mouth feel, can meet the requirement to cuisines in people's sense of smell, the sense of taste.Seasoning matter of the present invention includes main seasoning and sauerkraut material two kinds of sauerkraut bags, can not only cook fragrance natural time edible, and local flavor is in harmonious proportion, the dish that soup taste is mellow, also can select according to the taste of individual or freely allocate, and effectively can remove the fishlike smell of fish, be a kind of nutritious bed material.
Description
Technical field
The object of the invention is to provide a kind of sauerkraut slaughterhouse seasoning matter, belongs to the field of food technology.
Background technology
Chafing dish, slaughterhouse have had long history in China, particularly in the Chongqing of south China, Sichuan one is with, it is one of a kind of catering mode liked by numerous consumer, chafing dish, slaughterhouse mostly are spicy, more greasy, in order to adapt to the taste of the northern area of China consumer, market also there is chafing dish, slaughterhouse that local flavor is different.
Fish are the most ancient vertebrates, their aquatic environment ━ ━ that almost perch is all on the earth from the lake of fresh water, river is to the sea of salt water and ocean, fish live in water all the year round, with gill respiration, assists the alternating temperature vertebrate of balance and motion with fin.
The flesh of fish is containing vitamins such as folic acid, vitamin B2, vitamin B12s, nutritious, flavour is delicious, easily digested, to the development of mankind's muscle power and intelligence, there is significant role, have nourishing stomach invigorating, inducing diuresis for removing edema, logical newborn, clearing heat and detoxicating, only to cough effect of lower gas, all effective to various oedema, edema, abdominal distension, oliguresis, jaundice, alactation;
Edible flesh to the benefit of human body the more, and be not difficult by the cooking process of fish.But fish has fishy smell, if fishy smell is removed endless in cooking process, people can be allowed to be difficult to swallow.Especially cooking fresh aromatic strongly fragrant, the fish of delicious taste, is not more an easy thing.And due to the hobby of people different, as some people happiness is eaten peppery, some people can only eat again micro-peppery.Therefore, invention one can cook fresh aromatic strongly fragrant, delicious taste, effectively can remove fishlike smell, and the slaughterhouse seasoning matter being applicable to different crowd is liked by consumer deeply.
Summary of the invention
The object of the present invention is to provide a kind of sauerkraut slaughterhouse seasoning matter.Aromatic strongly fragrant, the delicious taste of the seafood of described slaughterhouse seasoning matter culinary art, effectively can remove the fishy smell of fish, and be suitable for different crowds.
For solving above technical problem, the present invention realizes by the following technical solutions:
Sauerkraut slaughterhouse seasoning matter, calculates according to components by weight percent, comprises main seasoning 100-200 part, sauerkraut material 110-150 part, salted fish material 8-16 part and flavoring 4-12 part.
In aforesaid sauerkraut slaughterhouse seasoning matter, calculate according to components by weight percent, comprise main seasoning 150 parts, 130 parts, sauerkraut material, 12 parts, salted fish material and flavoring 8 parts.
In aforesaid sauerkraut slaughterhouse seasoning matter, described main seasoning calculates according to percentage by weight, by rapeseed oil 11.06%, bubble ginger 3.11%, bubble garlic 1.24%, bean cotyledon 2.76%, bubble hot red pepper 2%, rod chilli 1.38%, boils capsicum 4.83%, pericarpium zanthoxyli schinifolii 2.63%, pepper powder 0.19%, potpourri I 0.14%, white granulated sugar 0.55%, monosodium glutamate 0.83%, I+G0.01%, capsanthin 0.05% and green vegetables block 69.22% frying and forms; Described potpourri I calculates according to percentage by weight, is made up of kaempferia galamga 13.65%, anise 13.65%, fennel 13.65%, pericarpium zanthoxyli schinifolii 6.83%, cassia bark 6.83%, spiceleaf 6.83%, cloves 2.73%, pepper 32.42% and nutmeg 3.41%.
In aforesaid sauerkraut slaughterhouse seasoning matter, described main seasoning carries out frying according to following step: rapeseed oil is put into the little fire of pot and boiled to boiling by A., puts into bubble ginger and bubble garlic, rolling frying, in time smelling obvious ginger, garlic taste, add bean cotyledon continue to boil, obtain A product; B. until A product boil color vivid time add rod chilli, boil capsicum, bubble hot red pepper, pepper powder, potpourri I, monosodium glutamate, white granulated sugar and I+G continue to stir-fry, and obtains B product; C. until B product boil color ruddy vivid time, add capsanthin, green vegetables block and pericarpium zanthoxyli schinifolii, stir-fry evenly and naturally cool, pack, to obtain final product.Green vegetables block is simultaneously containing rhizome part and foliage portion.
In aforesaid sauerkraut slaughterhouse seasoning matter, described bean cotyledon makes according to following step: the mould bean cotyledon of A. ferment: mould bean cotyledon is inserted in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring.
Aforementioned bubble ginger makes according to following step: pour ginger into fermentation vat, add the non-iodized salt of ginger amount 10 ~ 12% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, and ginger is not exposed, closed fermenting tank, after 3 months, treat ginger fermenting-ripening, to obtain final product.
Aforementioned bubble hot red pepper makes according to following step: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, and hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product.
Aforementioned bubble garlic makes according to following step: pour garlic into fermentation vat, and the non-iodized salt simultaneously adding 10 ~ 12% of garlic amount mixes, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, garlic is not exposed, closed fermenting tank, after 3 months, treat garlic fermenting-ripening, to obtain final product.
Aforementionedly boil capsicum and make according to following step: chilli is put into boiling water and carry out boiling, take out after capsicum cortex is soft, then rubbed by meat grinder, to obtain final product
.
In aforesaid sauerkraut slaughterhouse seasoning matter, described sauerkraut material calculates according to percentage by weight, is formed by rapeseed oil 9.2%, bubble ginger 6.13%, millet starch 3.07%, green vegetables block 76.65%, white granulated sugar 0.92%, potpourri II 0.92%, I+G0.04% and monosodium glutamate 3.07% frying.
Aforesaid sauerkraut slaughterhouse seasoning matter, described potpourri II calculates according to percentage by weight, is made up of pepper 50%, anise 33.3% and kaempferia galamga 16.7%.
In aforesaid sauerkraut slaughterhouse seasoning matter, described sauerkraut material makes according to following step: rapeseed oil is put into pot and boiled to boiling by A., puts into bubble ginger rolling frying, adds millet starch and continue frying, obtain A product in time smelling obvious fragrance; B. when the frying of A product is vivid to color, add potpourri II, white granulated sugar, monosodium glutamate and I+G to continue to stir-fry, obtain B product; C. until the frying of B product to have strong fragrance and oily soup is vivid time add green vegetables block, stir-fry cooling evenly, and pack, to obtain final product.In use procedure, millet starch should shred.
In aforesaid sauerkraut slaughterhouse seasoning matter, described salted fish material calculates according to percentage by weight, is made up of edible corn starch 48.23%, pepper 1.93%, kaempferia galamga 0.64%, Chinese prickly ash 0.64%, salt 48.24% and papain 0.32%.
In aforesaid sauerkraut slaughterhouse seasoning matter, described flavoring calculates according to percentage by weight, is made up of edible corn starch 52.8%, pepper 10.9%, kaempferia galamga 7%, pericarpium zanthoxyli bungeani 8.5%, monosodium glutamate 20.3% and I+G0.5%.
Nowadays, flesh of fish bed material is on the market of a great variety, but really can cook fresh aromatic strongly fragrant, and vinegar-pepper salty delicate flavour is moderate, and the flesh of fish bed material of pure in mouth feel is few.Reason is: the bed material one, will producing delicious flavour, the selection of raw material collocation, proportioning and frying process all extremely important.If the proportioning of raw material and frying production method improper, can have a strong impact on the flesh of fish manufactured goods taste, fragrance not just, also has various strange taste.Two, concerning the flesh of fish, the flesh of fish itself has one tedious fishlike smell, therefore, concerning the flesh of fish bed material, also must have the function removing fishy smell.
In the present invention, sauerkraut slaughterhouse seasoning matter of the present invention is with sauerkraut, ginger, and the raw material such as garlic, bean cotyledon, capsicum, Chinese medicine spices is main.Wherein, sauerkraut has simple for production, the advantage such as local flavor is fine, instant, order in unlimited time, good merchantable brand of going with rice or bread is not only by sauerkraut, and has health-care effect, is rich in dietary fiber in sauerkraut, gastrointestinal disturbances can be promoted, it preserves vitamin C, plant enzyme, and be easily absorbed by the body utilization, and Nitrates is under the effect of ferment, can not nitrite be reduced into, then there is protective effect on cancer risk.Capsicum contains abundant vitamin etc., and edible capsicum, can increase appetite, enhancing muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache, capsicum contains the different material of a kind of thing, metabolism can be accelerated, promote hormone secretion, skin care, is rich in vitamin C, heart disease and coronary sclerosis can be controlled, reduce cholesterol, also containing more polyphenoils, can anti-cancer and other chronic diseases in advance.The present invention selects sauerkraut, capsicum as the primary raw material of seasoning matter, can not only increase fresh fragrance, and its abundant nutritional labeling also has effect of health care.
In addition, seasoning matter of the present invention includes main seasoning and sauerkraut material two kinds of sauerkraut bags, wherein main seasoning is red soup, and sauerkraut material is clear soup, not only can carry out selecting or freely allocating according to the taste of individual time edible, and can various dish be cooked, the dish fragrance cooked is natural, and local flavor is in harmonious proportion, and soup taste is mellow, there is the olfactory of the appetite that induces one, allow people's long times of aftertaste.
inventor has carried out a large amount of experimental studies to manufacture craft of the present invention, as follows:
experimental example 1
One, raw material:
1, seasoning matter of the present invention: carry out making and eating according to the method for specific embodiment 1.
2, golden palace the Fish with Chinese Sauerkraut chafing dish bottom flavorings: Sichuan Jingong Chuanpai Flavoring Co., Ltd. produces.Eating method: by fresh fish 1 kilogram, broken abdomen cleans section engagement, and it is stand-by that green onion cuts joint, with code material bag and a little cooking wine fillet mix is even, code taste about 5 minutes.Add water in pot (or soup) 1000 grams, and lower sauerkraut material bag boils, and puts into the fillet that code is good, boils to medium well, puts green onion joint engagement and edible.
3, material cooked by end of the bridge the Fish with Chinese Sauerkraut: society of white crane village 8, Nan Quan town, Banan District, Chongqing City produces.Eating method: cleaned by fish about a kilogram, fish head, flesh of fish section, add salted fish material respectively and mix thoroughly, pickle 5 minutes.Add vegetable oil 100g in marmite to burn to 150 DEG C, put into the Fish with Chinese Sauerkraut to stir-fry, after frying perfume (or spice), this product liquid flavouring, powder seasonings and a kg water are mixed thoroughly, after boiling with crossing at present, put into fish head, fish-bone boils about 3 minutes, put into fillet again, after fillet boil, take the dish out of the pot dress basin, sprinkle chopped spring onion, i.e. edible.
Two, result:
Get above-mentioned three kinds of bed materials, cook by corresponding method respectively.And random selecting 58 people, evaluate the food mouthfeel of culinary art, * is more, and illustrate that mouthfeel is better, fishy smell is lighter.The results are shown in Table 1
Experimental result shows, and the flesh of fish mouthfeel that seasoning matter of the present invention is made is better, fishy smell is lighter, more likes by consumer.
Compared with prior art, the present invention has following beneficial effect:
1, seasoning matter of the present invention includes main seasoning (red soup) and sauerkraut material (clear soup) two kinds of sauerkraut bags, and wherein main seasoning is red soup, and sauerkraut material is clear soup, can carry out selecting or freely allocating according to the taste of individual, can be applicable to crowd's needs of different taste time edible.
2, the sauerkraut slaughterhouse seasoning matter that the present invention makes has fresh aromatic strongly fragrant, and vinegar-pepper salty delicate flavour is moderate, the feature of pure in mouth feel, can meet the requirement to cuisines in people's sense of smell, the sense of taste.And effectively can remove the fishlike smell of fish, be a kind of nutritious seasoning matter.
3, the present invention can not only make the Fish with Chinese Sauerkraut, also be applicable to various dish such as making chafing dish, sour cabbage soup, sauerkraut shredded meat, stew, cook, the various sauerkraut series dish cooked out, have that fragrance is natural, the olfactory of the appetite that induces one, and its various local flavor such as sour, salty, peppery, fresh, sweet is in harmonious proportion, soup taste is mellow, allows people's long times of aftertaste.
Detailed description of the invention
Embodiment 1
Sauerkraut slaughterhouse seasoning matter is formed, 150 grams of main seasonings 1 bag, 1 bag, 130 grams of sauerkraut material, 1 bag, 12 grams of salted fish material, 8 grams of flavorings 1 bag.
1, main seasoning
Main seasoning is filled a prescription: rapeseed oil 8kg, bubble ginger 2.25kg, bubble garlic 0.9kg, bean cotyledon 2kg, bubble hot red pepper 1.5kg, rod chilli 1kg, boil capsicum 3.5kg, pericarpium zanthoxyli schinifolii 1.9kg, pepper powder 0.14kg, potpourri I 0.1kg, white granulated sugar 0.4kg, monosodium glutamate 0.6kg, I+G7.8g, capsanthin 0.04kg and green vegetables block 50kg.
Potpourri I is filled a prescription: kaempferia galamga 8kg, anistree 8kg, fennel 8kg, pericarpium zanthoxyli schinifolii 4kg, cassia bark 4kg, spiceleaf 4kg, cloves 2kg, pepper 19kg and nutmeg 2kg form.
Manufacture craft:
A. rapeseed oil is put into the little fire of pot and boil to boiling, put into bubble ginger and bubble garlic, rolling frying, adds bean cotyledon and continues to boil, obtain A product in time smelling obvious ginger, garlic taste.
B. until A product boil color vivid time add rod chilli, boil capsicum, bubble hot red pepper, pepper powder, potpourri I, monosodium glutamate, white granulated sugar and I+G continue to stir-fry, and obtains B product.
C. until B product boil color ruddy vivid time, add capsanthin, green vegetables block and pericarpium zanthoxyli schinifolii, stir-fry evenly and naturally cool, pack, to obtain final product.In use procedure, pericarpium zanthoxyli schinifolii is whole.
2, sauerkraut material
Formula: rapeseed oil 6kg, bubble ginger 4kg, millet starch 2kg, green vegetables block 50kg, white granulated sugar 0.6kg, potpourri II 0.6kg, I+G26g and monosodium glutamate 2kg.
Potpourri II is filled a prescription: pepper 3kg, anistree 2kg and kaempferia galamga 1kg.
Manufacture craft:
A. rapeseed oil is put into pot and boil to boiling, put into bubble ginger rolling frying, in time smelling obvious fragrance, add millet starch continue frying, obtain A product; Millet starch in use needs chopping.
B. when the frying of A product is vivid to color, add potpourri II, white granulated sugar, monosodium glutamate and I+G to continue to stir-fry, obtain B product.
C. until the frying of B product to have strong fragrance and oily soup is vivid time add green vegetables block, stir-fry cooling evenly, and pack, to obtain final product.
3, salted fish material
Formula: edible corn starch 37.5kg, pepper 3kg, kaempferia galamga 1kg, Chinese prickly ash 1kg, salt 37.5kg and papain 0.25kg form.
4, flavoring
Formula: edible corn starch 6.5kg, pepper 27kg, kaempferia galamga 17kg, pericarpium zanthoxyli bungeani 21kg, monosodium glutamate 2.5kg and I+G0.06kg form.
5, the making of bean cotyledon: A. mould bean cotyledon fermentation: mould bean cotyledon is inserted in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring.
6, the making of ginger is steeped: pour ginger into fermentation vat, add the non-iodized salt of ginger amount 10 ~ 12% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, ginger is not exposed, closed fermenting tank, after 3 months, treat ginger fermenting-ripening, to obtain final product.
7, the making of hot red pepper is steeped: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product.
8, the making of garlic is steeped: pour garlic into fermentation vat, the non-iodized salt simultaneously adding 10 ~ 12% of garlic amount mixes, and after fermentation vat is filled, surface covers the non-iodized salt of one deck again, garlic is not exposed, closed fermenting tank, after 3 months, treats garlic fermenting-ripening, to obtain final product.
9, boil capsicum to make according to following step: chilli is put into boiling water and carry out boiling, take out after capsicum cortex is soft, then rubbed by meat grinder, to obtain final product
.
10, eating method:
A. about 1kg fish is scaled, removes internal organ, cut into slices or chop block, clean and extract water and put into dish.
B. add salted fish material, appropriate cooking wine, egg white are mixed thoroughly.
C. by boiled for appropriate vegetable oil, then main seasoning or sauerkraut material are put into pot stir-fry about 3 minutes.
D. add suitable quantity of water, put into flavoring and boil about 3 minutes, put into fish-bone, about endure 3 minutes, put into fillet and boil, off the pot, add chive, get final product tasty food.
Embodiment 2
Sauerkraut slaughterhouse seasoning matter is formed, 140 grams of main seasonings 1 bag, 1 bag, 120 grams of sauerkraut material, 1 bag, 9 grams of salted fish material, 10 grams of flavorings 1 bag.
Remaining is with embodiment 1.
Claims (4)
1. a sauerkraut slaughterhouse seasoning matter, calculates according to components by weight percent, comprises main seasoning 150 parts, 130 parts, sauerkraut material, 12 parts, salted fish material and flavoring 8 parts; Described main seasoning calculates according to percentage by weight, by rapeseed oil 11.06%, bubble ginger 3.11%, bubble garlic 1.24%, bean cotyledon 2.76%, bubble hot red pepper 2%, rod chilli 1.38%, boils capsicum 4.83%, pericarpium zanthoxyli schinifolii 2.63%, pepper powder 0.19%, potpourri I 0.14%, white granulated sugar 0.55%, monosodium glutamate 0.83%, I+G0.01%, capsanthin 0.05% and green vegetables block 69.22% frying and forms; Described potpourri I calculates according to percentage by weight, is made up of kaempferia galamga 13.65%, anise 13.65%, fennel 13.65%, pericarpium zanthoxyli schinifolii 6.83%, cassia bark 6.83%, spiceleaf 6.83%, cloves 2.73%, pepper 32.42% and nutmeg 3.41%; Described sauerkraut material calculates according to percentage by weight, is formed by rapeseed oil 9.2%, bubble ginger 6.13%, millet starch 3.07%, green vegetables block 76.65%, white granulated sugar 0.92%, potpourri II 0.92%, I+G0.04% and monosodium glutamate 3.07% frying; Described potpourri II calculates according to percentage by weight, is made up of pepper 50%, anise 33.3% and kaempferia galamga 16.7%; Described salted fish material calculates according to percentage by weight, is made up of edible corn starch 48.23%, pepper 1.93%, kaempferia galamga 0.64%, Chinese prickly ash 0.64%, salt 48.24% and papain 0.32%; Described flavoring calculates according to percentage by weight, is made up of edible corn starch 52.8%, pepper 10.9%, kaempferia galamga 7%, pericarpium zanthoxyli bungeani 8.5%, monosodium glutamate 20.3% and I+G0.5%.
2. sauerkraut slaughterhouse seasoning matter as claimed in claim 1, it is characterized in that: described main seasoning carries out frying according to following step: rapeseed oil is put into the little fire of pot and boiled to boiling by A., put into bubble ginger and bubble garlic, rolling frying, in time smelling obvious ginger, garlic taste, add bean cotyledon continue to boil, obtain A product; B. until A product boil color vivid time add rod chilli, boil capsicum, bubble hot red pepper, pepper powder, potpourri I, monosodium glutamate, white granulated sugar and I+G continue to stir-fry, and obtains B product; C. until B product boil color ruddy vivid time, add capsanthin, pericarpium zanthoxyli schinifolii and green vegetables block, stir-fry evenly and naturally cool, pack, to obtain final product.
3. sauerkraut slaughterhouse seasoning matter as claimed in claim 1, it is characterized in that: described bean cotyledon makes according to following step: the mould bean cotyledon of A. ferments: inserted by mould bean cotyledon in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring;
Described bubble ginger makes according to following step: pour ginger into fermentation vat, add the non-iodized salt of ginger amount 10 ~ 12% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, and ginger is not exposed, closed fermenting tank, after 3 months, treat ginger fermenting-ripening, to obtain final product;
Described bubble hot red pepper makes according to following step: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, and hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product;
Described bubble garlic makes according to following step: pour garlic into fermentation vat, and the non-iodized salt simultaneously adding 10 ~ 12% of garlic amount mixes, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, garlic is not exposed, closed fermenting tank, after 3 months, treat garlic fermenting-ripening, to obtain final product;
Describedly boil capsicum and make according to following step: chilli is put into boiling water and carry out boiling, take out after capsicum cortex is soft, then rubbed by meat grinder, to obtain final product
.
4. sauerkraut slaughterhouse seasoning matter as claimed in claim 3, is characterized in that: described sauerkraut material makes according to following step:
A. rapeseed oil is put into pot and boil to boiling, put into bubble ginger rolling frying, in time smelling obvious fragrance, add millet starch continue frying, obtain A product; B. when the frying of A product is vivid to color, add potpourri II, white granulated sugar, monosodium glutamate and I+G to continue to stir-fry, obtain B product; C. until the frying of B product to have strong fragrance and oily soup is vivid time add green vegetables block, stir-fry cooling evenly, and pack, to obtain final product.
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| CN108185384B (en) * | 2018-01-17 | 2021-06-29 | 四川李记乐宝食品有限公司 | Pickled Chinese cabbage fish seasoning and preparation method thereof |
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| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
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